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Thursday, December 31, 2009

V8 makes a wonderful butternut squash soup. Not only is it two servings of vegetables per serving, it's super tasty. I love this soup, but the cost per person is a little high. I decided to re-create this recipe. Once again, it's kid tested and approved too!

Ingredients

1 onion, sliced thin

2 tablespoon olive oil

2 tablespoon butter

2 butternut squash, cut in half

(2) 14 ounce cans of vegetable broth

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

2 cloves of garlic, minced

kosher salt to taste

Directions

Preheat oven to 350

In a large saucepan, saute onions in butter until tender. Set aside.

In a small mixing bowl, combine olive oil, minced garlic,and kosher salt to taste. Brush the tops of the butternut squash with olive oil mixture. Bake on a cookie sheet for 45 minutes to an hour.